Tell me your story and I’ll sculpt and decorate a cake that perfectly showcases you.
At Cake Fiction we craft unique and stylish cakes custom designed especially for your event at our cake boutique and state of the art commercial kitchen in a converted historic barn in beautiful Long Valley NJ.
In my blog I'll share my thoughts on pastry and cake design with you.
Visit us at: www.cakefiction.com
Tel. 862-205-9035 to book an appointment.
Email: info@cakefiction.com

Wednesday, September 29, 2010

A 30th birthday cake for a shopping fanatic. Inside is a pink vanilla cake with chocolate ganache and Cannolli cream filling. The bottom tier is a pink hat box with grey fondant lid, then a zebra print Jimmy Choo shoebox. On top is a classic black MAC shopping bag with a compact, lipsticks and eyeshadow.

A square three tier cake for a big first birthday celebration at the Manor in West Orange NJ. The bottom tier is vanilla cake with chocolate cream filling, while the top tiers are red velvet cake with cream cheese filling.

The cake is covered in fondant colored to match the Colombian flag colors, and a Green buddha, sculpted from gum paste, tops the cake to match the parents' joint heritage. We added an assortment of lollipops for the candy theme at the party.

Sunday, September 26, 2010

A three tier Baptism cake made of Chocolate Fudge with Oreo Cream and Lemon Cake with Lemon Cream and Raspberry Jam. The cake is covered in a Navy Blue fondant decorated with a scrolls pattern piped in royal icing to match the invitation cards, and topped with a white cross embossed in a floral design. Delivered to a Christening celebration at Bella Italia restaurant.

Wednesday, September 22, 2010

I was asked to make a skyscraper cake in the form of the Chrysler building for a joint birthday party in New York City. Two lights are on in the building with the cleaning ladies inside tidying up!

Our customers are also fans of their Audi cars, so we incorporated those modeled from sugar paste, along with two dancing 2D figurines. The cake is constructed with mixed tiers of yellow vanilla cake and Madagascar vanilla bean filling, as well as almond pound cake with passion fruit cream filling.

Monday, September 20, 2010

We made this cake in the shape of a book, for a fan of the Diary of a Wimpy Kid. The book title and image of the kid were piped on to a fondant template with royal icing. I was pleased with the way the tape on each corner matched the original book cover. It is red velvet cake with Madagascar vanilla bean cream filling, covered in blue fondant for a birthday party in West Orange NJ.

Thursday, September 16, 2010

An elegant four tier wedding cake in ivory fondant, surrounded by a ring of soft pink Calla Lillies on the middle tier, and topped with three soft pink sugar roses. Fondant pearls surround the base of each tier. The cake was pure white vanilla with Madagascar vanilla bean cream filling.

This cake was delivered, along with the King and Queen of Hearts Groom's cake from my previous post, to the Stone House at Stirling Ridge in Warren NJ.

Tuesday, September 14, 2010

A Groom's cake with a Mardi Gras theme, the bride requested two playing cards with the King and Queen of Hearts. One cake was chocolate fudge with Madagascar vanilla bean filling, the other was red velvet and cream cheese filling.

We also made a pink and gold Mardi Gras mask, assorted beads in gold, bronze, silver and pink, plus gold coins scattered on the cake board.

Sunday, September 12, 2010

A three tier Meyer lemon cake with Madagascar vanilla bean filling. The white fondant is covered in piped royal icing pinstripes, surrounded by small fondant pearls and decorated with a bouquet of white and lavender colored hydrangea sugar flowers. We delivered this cake to a garden wedding in Maplewood NJ.

Friday, September 10, 2010

A two tier chocolate almond cake with Madagascar Vanilla bean filling on the bottom tier, then red velvet and cream cheese filling on top. The cake is covered in yellow fondant with stripes, surrounded by jungle animals and topped off with a monkey sitting under palm trees. Around the cake are a lion, giraffe, elephant and zebra modeled from sugar paste. Delivered to a birthday party at the Turtleback Zoo in West Orange NJ.

Monday, September 6, 2010

A specialty vanilla and chocolate fudge cake with peanut butter cream filling.Covered in white fondant with gray trims, panels and cables, plus a controller. The bride and groom figurines are modelled from sugarpaste and both wear a pair of gaming headphones.

The cake was delivered to the Grand Colonial in Hampton NJ as a wedding surprise for the Groom, who is a fan of the Xbox 360 game console.

Sunday, September 5, 2010

We constructed a frame for Dora using PVC pipe and joints, with several wood platforms for the body and head.

The PVC pipe is not easy to work with, as it is difficult to make the Rice Krispies and fondant stick. That was until I tried my secret weapon from Argentina - homemade Dulce de Leche.

Various photos in this post show how we built her up, added the cake and crumb coat, then working up the body adding her multi-colored outfit and backpack. Her hair is made up from Rice Krispie treats, covered in brunette color chocolate fondant.

Apart from getting her facial expression right, the cake proved quite a challenge to deliver, since Dora is very top heavy, but we made it!

Thursday, September 2, 2010

A yellow vanilla cake with passion fruit cream filling and sliced fresh strawberries, yummy! The cake is shaped like the boombox from Yo Gabba Gabba! it is covered in silver colored fondant (a base gray color airbrushed with a sheen of silver) and surrounded by the all characters from this popular kids show, plus DJ Lance's furry hat. We delivered the cake to a birthday party in Bayonne NJ.

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About Me

Baking cakes since 1995, it's a passion! Originally I took culinary classes in Paris, while completing a Master’s degree at the Sorbonne University. I returned home and studied for 3 years at the I.A.G. (Argentine Institute for Gastronomy) to graduate with my Chef’s diploma. During that time I trained in several of Buenos Aires' most renowned restaurants Massey and Restó, operated my own catering business and also ran a pastry shop from 1999-2001. We moved to New York in 2001 and settled in New Jersey which allowed me to study at the French Culinary Institute in New York City.
I personally design, create and finish every cake to ensure that my customers receive the quality of product they dream of. We use the finest ingredients, such as Madagascar Vanilla beans, Callebaut Belgian chocolate. Our fondants, buttercream and cakes are all freshly prepared.